4 T. balsamic vinegar
2 T. water
1-1/2 t. Dijon mustard
1 clove garlic, minced
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1/2 c. extra virgin olive oil
Whisk all ingredients except olive oil in a glass bowl. Whisking continuously, slowly add the olive oil until emulsified.
Store in a airtight container and refrigerate up to 5 days.
Makes 1 c.
Adapted from The Quick Six Fix, p. 31.
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